Cranberry-Sour Cream Pound Cake

By jab120638

Ingredients

• 5 5 5 large eggs, room temperature
• 2 2 2 teaspoons vanilla extract
• 1 3/4 1 3/4 3/4 cups (8 3/4 ounces) all-purpose flour
• Salt
• 1/2 1/2 1/2 teaspoon baking powder
• 1/3 1/3 1/3 cup sour cream
• 2 2 2 tablespoons milk
• 14 14 14 tablespoons unsalted butter, softened but still cool
• 1 1/4 1 1/4 3/4 cups (8 3/4 ounces) granulated sugar
• 4 4 4 ounces (1 cup) fresh or frozen cranberries, chopped coarse
• 1 1 1 tablespoon confectioners' sugar

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

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For a cranberry-scented pound cake that was light and tender, balancing the ingredients was key. We landed on a combination of ⅓ cup of sour cream, 2 tablespoons of milk, and 14 tablespoons of butter for our dairy component. All-purpose flour kept the cake nice and light, with a tender, rich crumb. To tame the tartness of the cranberries and prevent them from sinking to the bottom of our pan, we tossed 1 cup of coarsely chopped cranberries in confectioners’ sugar before adding them to the batter. Baking the loaf in a low (300-degree) oven ensured that the inside cooked through before the exterior became too brown.

Serves 8

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Spray 8 1/2 by 4 1/2-inch loaf pan with
baking spray with flour. Whisk eggs
and vanilla together in 2-cup liquid
measuring cup. Sift flour, 3/4 teaspoon
salt, and baking powder into bowl.
Whisk sour cream and milk together
in second bowl.

Using stand mixer fitted with
paddle, beat butter on medium-high
speed until smooth and creamy, 2 to
3 minutes, scraping down bowl once.
Reduce speed to medium and gradually
pour in granulated sugar. Increase speed
to medium-high and beat until pale and
fluffy, 3 to 5 minutes, scraping down
bowl as needed.

Reduce speed to medium and
gradually add egg mixture in slow,
steady stream. Scrape bottom and
sides of bowl and continue to mix on
medium speed until uniform, about
1 minute (batter may look slightly
curdled).

Reduce speed to low and add
flour mixture in 3 additions, alternating
with sour cream mixture in 2 additions,
scraping
down bowl as needed. Give
batter final stir by hand.

Stand Mixers (High-End)

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